Latest / The Radio From Hell Show - Best Of / Donut Critic - Dangerous Pretzels For May 6th, 2025

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Donut Critic - Dangerous Pretzels For May 6th, 2025 · The Radio From Hell Show - Best Of

• 0:01
  Speaker 1: Good lord, this is something here. The pretzel critic is here.
• 0:06
  Speaker 1: Oh well, let's let's get your theme song going here.
• 0:12
  Speaker 1: It's Ben Lee apparently.
• 0:15
  Speaker 2: Oh my gosh, this is amazing. So instead of donuts,
• 0:19
  Speaker 2: he is the donocritic. But we're doing pretzels today. These
• 0:23
  Speaker 2: look dangerous.
• 0:24
  Speaker 3: Yes, these are dangerous, and honestly, like the branding makes
• 0:29
  Speaker 3: it for me.
• 0:29
  Speaker 4: I mean, obviously the pretzels are amazing, but I.
• 0:32
  Speaker 1: Mean it's a damn good pretzel. It's a yes.
• 0:35
  Speaker 3: And and one of the things that they wanted to
• 0:37
  Speaker 3: do when they started this company was make it dangerous
• 0:41
  Speaker 3: and make it edgy and you know, bring pretzels back.
• 0:45
  Speaker 5: So's so we keep saying dangerous. It's just called dangerous pretzel.
• 0:48
  Speaker 4: Right, It's called dangerous pretzel.
• 0:50
  Speaker 1: Yeah.
• 0:50
  Speaker 3: So that's the funny thing about it is because when
• 0:53
  Speaker 3: you walk into a shop, I mean, how many times
• 0:55
  Speaker 3: have you walked in and you've seen something so delicious
• 0:58
  Speaker 3: that you're like, oh, that's dangerous, whether it's dangerous for
• 1:01
  Speaker 3: your waistline, your diet, whatever. And that was that was
• 1:04
  Speaker 3: the inspiration.
• 1:07
  Speaker 5: Now now we've got yeah, and I posted some on
• 1:11
  Speaker 5: my Instagram too. You can see part of what I
• 1:13
  Speaker 5: wanted to ask you, is there's all these dipping sauces,
• 1:16
  Speaker 5: so what are the that looks like a fry saucy
• 1:20
  Speaker 5: kind of one.
• 1:20
  Speaker 3: Yeah, so that's their special sauce has a little bit
• 1:23
  Speaker 3: of heat to it. And then you're seeing a cheese
• 1:25
  Speaker 3: as well, which is just really savory and goodness, especially
• 1:29
  Speaker 3: when you're mixing it with a salty pretzel. And then
• 1:31
  Speaker 3: there is a sweet cream that's the wider one. And
• 1:35
  Speaker 3: then they have a house mustard, which is my favorite
• 1:37
  Speaker 3: because I love mustard, but when they just like phone
• 1:40
  Speaker 3: it in and don't give you a good mustard, like,
• 1:43
  Speaker 3: I'm not a fan of that.
• 1:43
  Speaker 5: That's kind of the traditional thing. Pretzels and mustard. That's
• 1:46
  Speaker 5: like a yep, straight ahead what makes it great?
• 1:48
  Speaker 1: Oh?
• 1:49
  Speaker 3: But one of the things that really separates them is
• 1:51
  Speaker 3: they flavor inside of the dough. So a lot of times,
• 1:54
  Speaker 3: you know, people are throwing things on top, cheese, peppers
• 1:57
  Speaker 3: and other things. These are flavored in side as well
• 2:01
  Speaker 3: on a lot of these varieties, and that, honestly, I
• 2:04
  Speaker 3: think what separates and makes them dangerous as well.
• 2:06
  Speaker 1: So where are they located?
• 2:09
  Speaker 3: So they're actually pretty close to you downtown, so they're
• 2:13
  Speaker 3: on six South and about three point fifty two west,
• 2:16
  Speaker 3: so you really do have to stay in the right
• 2:19
  Speaker 3: lane in the left lane of the six South and
• 2:21
  Speaker 3: then make a good little turn into their place.
• 2:24
  Speaker 1: Yes, Oh okay, I think I know where that is.
• 2:26
  Speaker 3: Yeah, you'll see their signage and you've got to be
• 2:29
  Speaker 3: ready to stop before you get to three hundred West
• 2:32
  Speaker 3: kind of in the post district. But I honestly think
• 2:34
  Speaker 3: that they're a destination shop, and I think that that's
• 2:36
  Speaker 3: why it works is because they've created a brand, They've
• 2:39
  Speaker 3: created a product that gets people going.
• 2:42
  Speaker 1: A guy in the chat room says they have beer.
• 2:44
  Speaker 1: Is that right? Yes? And beer?
• 2:47
  Speaker 5: Oh, well, there you go it is that is a
• 2:49
  Speaker 5: destination then, yeah, that's definitely.
• 2:51
  Speaker 1: So is there a place you go in and sit
• 2:53
  Speaker 1: down and have a pretzel and a beer? Yeah?
• 2:54
  Speaker 3: And I was surprised because you can only see that
• 2:57
  Speaker 3: corner and I've had them catered in multiple times, so
• 3:00
  Speaker 3: I've had these pretzels probably four or five times, and
• 3:03
  Speaker 3: this was the first time that I've been in their location.
• 3:05
  Speaker 4: But yeah, you go.
• 3:06
  Speaker 3: In and there's seating and it's kind of like tucked back.
• 3:08
  Speaker 3: It can be a whole experience of getting a hot
• 3:11
  Speaker 3: and fresh pretzel and drinks. But I mean it's it's
• 3:15
  Speaker 3: definitely a nod to the art on it. So they
• 3:18
  Speaker 3: started it one weekend and thought, we're gonna revolutionize pretzels.
• 3:22
  Speaker 4: And they had a beer in hand and like.
• 3:24
  Speaker 3: A couple ideas on recipes, and they just went through it,
• 3:28
  Speaker 3: and they went through dozens and dozens and weren't satisfied
• 3:31
  Speaker 3: until they finally got the recipe.
• 3:32
  Speaker 6: So in here we have many to choose from. We
• 3:35
  Speaker 6: get the regular Salty, yep, the brush before kissing. We've
• 3:38
  Speaker 6: got the Spicy Bee, which has jalapenos on it.
• 3:41
  Speaker 4: Yep, that's the hot jalopeno cheese variety that you're getting
• 3:44
  Speaker 4: on that one.
• 3:44
  Speaker 1: Yeah, The Bootlegger is a bourbon maple bacon.
• 3:48
  Speaker 3: So I didn't bring that one in, so you're gonna
• 3:49
  Speaker 3: have to go into the location.
• 3:51
  Speaker 1: To get that one. Devil's Delight, same thing.
• 3:53
  Speaker 3: I didn't do that one, But that one has pepper
• 3:55
  Speaker 3: jack cheese and pepperoni, which yes, honestly, and this one
• 3:59
  Speaker 3: sounds great.
• 4:00
  Speaker 6: The Jealous X soured pickles, dill seasoning, and two hundred
• 4:06
  Speaker 6: and ninety seven missed calls waiting.
• 4:07
  Speaker 1: For you on their menu.
• 4:10
  Speaker 4: The jealous X for sure.
• 4:11
  Speaker 6: And then they have the sweet flavors. Sweet cinnamon sugar
• 4:16
  Speaker 6: on a pretzel, absolutely perfect in a pretzel in a pretzel,
• 4:19
  Speaker 6: and the Sweet Talker blueberries and basil, that's what I'm having.
• 4:25
  Speaker 1: That's with lemon glaze on.
• 4:27
  Speaker 4: That, yep. So each of you have the Sweet Talker yep.
• 4:31
  Speaker 6: And then the Saints, so you're getting that cinnamon Saint
• 4:35
  Speaker 6: is the cinnamon sugar and that pairs well with that
• 4:37
  Speaker 6: cream so as you kind of dip that in and
• 4:40
  Speaker 6: now this one actually sounds good, it says for the kids,
• 4:43
  Speaker 6: but I'll take it. Sugary glaze topped with fruity pebbles.
• 4:47
  Speaker 1: Oh my gosh, oh my.
• 4:50
  Speaker 4: You that can you imagine?
• 4:51
  Speaker 1: Have a have a website? I guess you're on their website.
• 4:54
  Speaker 6: Yeah, it's Dangerous Pretzels dot com.
• 4:57
  Speaker 5: Just dangerous Pretzel, Dangerous Pretzel dot now that there there.
• 5:02
  Speaker 5: Sometimes a pretzel can be really dry. These are these
• 5:06
  Speaker 5: are just the perfect consistency.
• 5:07
  Speaker 3: Oh yeah, no, they've really nailed that out. Outside skin,
• 5:12
  Speaker 3: That's my favorite thing about a pretzel is that skin
• 5:14
  Speaker 3: and that just like has that chewiness to.
• 5:16
  Speaker 4: It, and then inside is is nice and soft.
• 5:19
  Speaker 5: Wow.
• 5:20
  Speaker 1: Yeah, I really that's geno. Try that cream that's it's
• 5:22
  Speaker 1: not it's not cream cheese. It is, Yes, it is.
• 5:25
  Speaker 1: I don't believe it is.
• 5:28
  Speaker 5: Yeah, because here's what here's how they describe it on
• 5:30
  Speaker 5: the website for you devilish sweetooths out there, sweet cream
• 5:34
  Speaker 5: sweet plus cream plus cheese.
• 5:36
  Speaker 4: I'm pretty sure I brought something in cream cheese and
• 5:38
  Speaker 4: you liked it. But I have a policy, do you
• 5:42
  Speaker 4: know what. It doesn't matter. I don't need the dipping.
• 5:45
  Speaker 1: These pretzels just on their own they're terrific, But that
• 5:49
  Speaker 1: cream dipping saucee.
• 5:50
  Speaker 6: Yeah, just they got quite a few beers to choose from,
• 5:53
  Speaker 6: and also non alcoholic stuff as well, of course.
• 5:56
  Speaker 1: Yeah, but this sounds like a terrific way to room
• 6:00
  Speaker 1: and dinner. Well, if I've ruined them, I'm not eating
• 6:02
  Speaker 1: for the rest of the day.
• 6:04
  Speaker 3: And honestly, one of the biggest things that they do
• 6:07
  Speaker 3: that I think is genius is catering. I mean I
• 6:10
  Speaker 3: have this many times where you go in and it's
• 6:12
  Speaker 3: just a wall of pretzels. They're all just hanging, and
• 6:14
  Speaker 3: so not only do you get an amazing view, but
• 6:17
  Speaker 3: then you get the pretzels and you get the dips
• 6:20
  Speaker 3: and it's it's an experience. And so if you're looking
• 6:22
  Speaker 3: to cater a family party or business, that is the
• 6:26
  Speaker 3: way to go.
• 6:27
  Speaker 4: And unusual not you know, oh yeah, No, it's.
• 6:29
  Speaker 3: Not cookies, like cookies had their day, like, yeah, we're
• 6:32
  Speaker 3: not doing cookies anymore.
• 6:33
  Speaker 1: No, that's behind us.
• 6:35
  Speaker 6: Now.
• 6:35
  Speaker 4: It's all about pretzels.
• 6:36
  Speaker 6: Yeah, and I'm sure they've heard this before, but these
• 6:38
  Speaker 6: pretzels are making me thirsty.
• 6:40
  Speaker 5: Oh this is this is a place that's that's worth
• 6:46
  Speaker 5: going out of your way to find. It's a little
• 6:49
  Speaker 5: it's a little kind of hidden there, totally totally worth it.
• 6:51
  Speaker 1: Yep.
• 6:51
  Speaker 3: They're closed on Mondays and so just make a note
• 6:54
  Speaker 3: of that. But yeah, make your way there this weekend.
• 6:57
  Speaker 3: Does that mean they're open on Sunday?
• 7:00
  Speaker 4: Let me see, I thought they might be close Sunday
• 7:02
  Speaker 4: and Monday.
• 7:04
  Speaker 1: I'll look at that. It's incidental. Head down there for
• 7:08
  Speaker 1: lunch or something.
• 7:09
  Speaker 4: But yeah, honestly, amazing dangerous pretzel.
• 7:13
  Speaker 1: And they're packaged.
• 7:14
  Speaker 5: They are open Sunday.
• 7:15
  Speaker 1: Oh good? Uh and they're packaged really not well?
• 7:18
  Speaker 3: Oh yeah, they're branding like you could honestly look at
• 7:21
  Speaker 3: their branding for hours just because there's so much detail.
• 7:25
  Speaker 2: Thank you, Beny. You can find all of ben stuff
• 7:27
  Speaker 2: at Instagram. Just look for the donut Critic.
• 7:30
  Speaker 4: Thank you